Skip to main content

Corn and Bean Salad


I have this inherent inability to soak the right quantity of beans. Invariably, I get up in the morning and get shocked at how huge my beans got to be after an overnight soak. And invariably, this is double the quantity I wanted. Which is how I ended up with boiled black eyed peas in my fridge at the same time as I got a craving for salad.

So I steamed some corn, and there you go...a chopped red onion in the middle, then black eyed peas and then steamed corn. Mint leaves torn, then scattered all over the salad. Then a dash of salt, a toss of pepper and a liberal sprinkling of sumac for that lovely red color. Finally, juice of half a lemon that brings it all together.

Go soak some extra beans tonight. It's totally worth the effort.
Labels:

Comments

Srivalli said…
That looks fantastic Simmy..how nice and delicious..I am off corn for now..but will surely try this after that..:)
February 9, 2010 at 10:32 PM
ARUNA said…
Looks so gorgeous n tempting~!
February 10, 2010 at 2:09 AM
Nehal said…
Such a great idea. Will definetly try making it once.
February 10, 2010 at 2:14 AM
Swathi said…
Salad looks very colorful.
February 10, 2010 at 4:15 AM
Rachel said…
You have company Simran.
Neat idea to create them into a salad.
February 10, 2010 at 8:29 AM
chef and her kitchen said…
Hmm...It happens with most of us dear...Infact if I feel the quantity is more I try to reserve some soaked beans and utilise it in some other way by mixing up wid some other curry and sometimes even sundal or in salads on d next day.....ur salad looks very simple and appetizing dear..
February 10, 2010 at 10:37 AM
Lebouffe said…
Great idea! I'm starting to get bored of carrots and cucumbers! This seems worth a try -Naina
February 10, 2010 at 3:03 PM
Parita said…
Me too!! I always ask my roomy or mom to soak them for me as i always end up with double the quantity required!
Salad looks very colorful and healthy!
February 10, 2010 at 6:21 PM
Sanjai said…
Beautiful picture - very sharp and balanced colors. Nicely done.
February 12, 2010 at 2:52 AM
Veggie Hut said…
this one looks so tempting!
February 13, 2010 at 2:10 AM
Unknown said…
This is one of the ONLY types of salads I actually enjoy! Love how delicious yours looks!! Wish I had some :(
February 27, 2010 at 12:35 AM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more